Coconut Cream Panna Cotta

Ingredients:

• 1 cup (200g) unsweetened shredded coconut
• 1 cup (250ml) heavy cream
• 1/2 cup (120g) granulated sugar
• 2 teaspoons kosher salt
• 1 teaspoon vanilla extract
• 8 ounces (225g) cream cheese, softened

Instructions:

1. In a medium saucepan, combine the coconut, 1 cup (250ml) of heavy cream, sugar, and salt.
2. Whisk over medium heat until the mixture comes to a boil.
3. Reduce the heat to low and simmer for 5 minutes, or until the mixture has thickened slightly.
4. Remove from the heat and stir in the vanilla extract.
5. Let cool to room temperature.

Mango Salsa

Ingredients:

• 2 ripe mangos, diced
• 1/2 cup (120g) granulated sugar
• 1 tablespoon lime juice
• 1/4 teaspoon kosher salt
• 1/4 cup (15g) chopped fresh mint leaves

Instructions:

1. In a medium bowl, combine the mango, sugar, lime juice, and salt.
2. Stir in the chopped mint leaves.

Assembly

1. Pour the cooled coconut mixture into small individual serving cups or ramekins.
2. Refrigerate for at least 4 hours, or until set.
3. Serve chilled with a spoonful of mango salsa on top.

Tips and Variations

• For a creamier panna cotta, add more heavy cream or use coconut whipped cream instead of heavy cream.
• Substitute the mango salsa with other fruits such as pineapple or kiwi for a different flavor combination.